10+ High Protein Dinner Recipes for Quick and Tasty Meals

When you want a meal that fuels your body and keeps you full, high protein dinners are a solid choice. These meals support your energy and muscle health while actually satisfying your hunger.

High protein dinners come in all shapes and sizes. Some are quick and simple, others a bit more involved.

You can find options that fit your schedule and taste buds without too much stress. Whether you’re cooking just for yourself or for your whole family, having a go-to list of recipes makes dinner time a little less daunting.

1) Chicken Scampi with Garlic and Parmesan

Chicken Scampi is a straightforward, high-protein dinner you can whip up fast. Tender chicken gets cooked with garlic in a buttery sauce.

You’ll get rich flavor from the creamy Parmesan. This recipe usually pairs with garlic Parmesan rice, which soaks up the sauce and adds a cheesy finish.

It’s perfect for weeknights when you want something tasty and filling. You don’t need a lot of ingredients, and you can get it done in under 30 minutes.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 3-4 garlic cloves, minced
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Cooked garlic Parmesan rice

Cooking Instructions:

1. Season chicken with salt and pepper.
2. Melt butter in a pan over medium heat (about 350°F / 175°C).
3. Add garlic and cook for 1 minute until fragrant.
4. Cook chicken in the pan until golden and cooked through, about 6-7 minutes per side.
5. Sprinkle Parmesan over chicken and let it melt.
6. Serve chicken over garlic Parmesan rice.

For a detailed recipe, check Chicken Scampi with Garlic Parmesan Rice.

2) Instant Pot Shredded Chicken Tacos

Shredded chicken tacos in the Instant Pot are quick and easy. You get juicy chicken flavored with simple spices.

Use chicken breasts or thighs—whatever you’ve got. Toss in taco seasoning, garlic, and a bit of broth, then let the Instant Pot do its thing.

After cooking, just shred the chicken right in the pot. These tacos are perfect for a healthy dinner and you can load them up with salsa, avocado, or whatever toppings you like.

They’re a good source of protein and you can have them ready in under 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 packet taco seasoning
• 1 cup chicken broth
• 1/2 cup salsa
• 2 cloves garlic, minced
• 1 tbsp olive oil

Cooking Instructions

1. Turn on the Instant Pot to sauté and heat olive oil.
2. Add garlic and cook for 1 minute.
3. Place chicken in the pot, sprinkle taco seasoning on top.
4. Pour in chicken broth and salsa.
5. Close the lid and set to pressure cook on high for 12 minutes.
6. Let pressure release naturally for 10 minutes, then quick release.
7. Shred chicken with two forks inside the pot.
8. Serve in taco shells with your favorite toppings.

For more details, check the Instant Pot shredded chicken tacos recipe.

3) Beef Taco Skillet

The Beef Taco Skillet is a fast, protein-packed meal. Ground beef and beans come together with simple ingredients you probably already have.

You cook everything in one pan, making cleanup a breeze. If you want to add some color, toss in peppers or tomatoes.

It’s a lifesaver on busy nights when you just want something filling and tasty. Top with cheese, sour cream, or avocado for extra flavor.

This dish also works for meal prep—leftovers reheat well.

Ingredients

• 1 lb ground beef
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 bell pepper, chopped
• 1 small onion, chopped
• 1 tbsp taco seasoning
• 1 cup shredded cheese
• Salt and pepper to taste

Cooking Instructions

1. Brown the ground beef in a skillet over medium heat.
2. Add onion and bell pepper; cook until soft.
3. Stir in taco seasoning, beans, and tomatoes.
4. Cook for 5-7 minutes until heated through.
5. Sprinkle cheese on top, cover, and cook until melted.
6. Serve with your favorite toppings.

Check out more at Olivia Adriance’s Ground Beef Taco Skillet.

4) Lentil Chili with Veggies

Lentil chili is a hearty, healthy dinner. Lentils and beans provide plenty of protein, plus you get a boost of vitamins from the vegetables.

You make this chili in one pot, so cleanup is easy. The spices bring a smoky, warm flavor that doesn’t need meat.

Eat it alone or with rice or bread. It’s especially comforting after a long day.

Ingredients

• 1 cup red lentils
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste

Cooking Instructions

1. Heat a large pot over medium heat and sauté the onion and garlic until soft.
2. Add the bell pepper and cook for 3 more minutes.
3. Stir in lentils, black beans, tomatoes, broth, and spices.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
5. Season with salt and pepper before serving.

5) Balsamic Chicken Marinade

Try a simple balsamic chicken marinade to add flavor and keep your chicken juicy. It works with breasts, thighs, or drumsticks.

Mix balsamic vinegar, garlic, herbs, and a little honey. Marinate for at least 30 minutes.

You can grill, bake, or cook it on the stovetop. The tangy balsamic with garlic and herbs gives the chicken a big punch of flavor without extra calories.

It’s easy to prepare and great for meal prep, too.

Ingredients

• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 to 1.5 pounds chicken (breasts or thighs)

Cooking Instructions

1. Whisk balsamic vinegar, garlic, honey, olive oil, basil, oregano, salt, and pepper.
2. Place chicken in a bowl or bag and pour marinade over it.
3. Refrigerate for 30 minutes to 2 hours.
4. Preheat oven to 400°F (200°C) or heat grill/stovetop pan.
5. Cook chicken for 20–25 minutes, turning halfway, until cooked through.

6) Stuffed Zucchini Boats

Stuffed zucchini boats are a clever way to get a high protein dinner that’s still low in carbs. Just hollow out zucchini halves and fill them with ground turkey or chicken, cheese, and spices.

They cook quickly—usually in under 30 minutes. You can play with flavors, like buffalo chicken for a spicy kick or taco-seasoned turkey for something savory.

They’re filling but not heavy. Also, it’s easy to customize with your favorite veggies and seasonings.

Ingredients

• 2 medium zucchinis
• 1/2 pound ground turkey or chicken
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon taco seasoning or buffalo sauce
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the seeds.
3. Cook onion and garlic in a pan until soft.
4. Add ground meat and seasoning, cook until browned.
5. Fill zucchini halves with the meat mixture.
6. Top with shredded cheese.
7. Bake for 20-25 minutes until zucchini is tender and cheese is melted.

7) Cashew Chicken Stir-Fry

Cashew chicken stir-fry is a tasty, healthy dinner that comes together fast. You cook chicken with crunchy cashews and fresh veggies.

The flavors are simple but hit the spot. Use bell peppers, scallions, and a splash of soy sauce for flavor.

It all cooks in one skillet, so you’ll save time on cleanup. You can adjust the spice level with chili sauce if you like it hot.

This one’s perfect for a weeknight when you want something a little special but don’t want to fuss.

Ingredients:

• Chicken breast, cut into pieces
• Cashews
• Bell peppers, sliced
• Scallions, chopped
• Low sodium soy sauce
• Chili garlic sauce
• Oil for cooking

Cooking Instructions:

1. Heat oil in a skillet over medium-high heat.
2. Add chicken pieces and cook until browned.
3. Toss in bell peppers and scallions, stir-fry for 3-4 minutes.
4. Stir in cashews, soy sauce, and chili garlic sauce.
5. Cook for another 2 minutes until everything is heated through.
6. Serve warm over rice or noodles.

8) High-Protein Egg Salad

Egg salad’s a classic, and honestly, it’s hard to beat for a quick, protein-packed dinner. If you swap in cottage cheese for mayo, you’ll get a lighter, healthier version that still tastes creamy.

Chop in some fresh herbs like chives or dill if you want a burst of flavor. I sometimes toss in cucumbers or tomatoes for a little crunch and color.

This egg salad works on its own or piled onto bread as a sandwich. It’s one of those meals that comes together fast but feels satisfying.

Ingredients:

• 4 boiled eggs
• 1 cup cottage cheese
• 1/2 tablespoon mayonnaise (optional)
• 1 teaspoon Dijon mustard
• 1-2 tablespoons chopped chives
• Salt and pepper to taste
• 1/2 cup diced cucumber (optional)
• 1/2 cup diced tomatoes (optional)

Cooking Instructions:

1. Boil the eggs for 10-12 minutes, peel, and chop them.
2. In a bowl, mix cottage cheese, mayonnaise, and Dijon mustard.
3. Add the chopped eggs, chives, salt, and pepper. Stir it all together.
4. Fold in diced cucumber and tomatoes if you’re using them.
5. Chill for 10 minutes before serving.

If you want more ideas for boosting the protein or keeping it light, check out this high-protein egg salad.

9) African Peanut Stew

African Peanut Stew is pure comfort in a bowl. Peanut butter gives it that creamy vibe, and chickpeas (or whatever beans you’ve got) bring the protein.

You can make the whole thing in one pot, so cleanup’s not a hassle. Tomatoes, sweet potatoes, and spices do most of the flavor work.

It’s got about 20 grams of protein per serving if you use chickpeas. Eat it with rice, or just dig in with a spoon.

Ingredients

• 1 tablespoon oil (optional)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 1 sweet potato, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1/2 cup creamy peanut butter
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh spinach or kale (optional)

Cooking Instructions

1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; cook until they’re soft.
3. Stir in sweet potato, chickpeas, and spices.
4. Pour in tomatoes, broth, and peanut butter. Give it a good stir.
5. Bring to a boil, then lower the heat and let it simmer for 25-30 minutes until the sweet potatoes are tender.
6. Toss in spinach or kale, cook for another 5 minutes.
7. Season with salt and pepper, and serve it up warm.

You can find more details on the African Peanut Stew recipe.

10) Loaded Sweet Potatoes with Black Beans

Loaded sweet potatoes with black beans just hit the spot when you want something filling but not too heavy. Sweet potatoes deliver fiber and vitamins, while black beans bring in the protein.

Top them with whatever you’ve got—tomato, corn, cilantro. Guacamole or salsa makes it even better, if you ask me.

Bake the sweet potatoes until they’re soft and fluffy. Then pile on the black beans and the rest of your toppings.

Ingredients

• 2 large sweet potatoes
• 1 cup cooked black beans
• 1/2 cup corn kernels
• 1 tomato, diced
• 1/4 cup chopped cilantro
• 1/4 cup guacamole or salsa
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Grab a fork and poke a few holes in the sweet potatoes.

3. Bake them for about 45-50 minutes. You want them nice and tender.

4. In a bowl, toss together black beans, corn, tomato, and cilantro.

5. Slice open the baked sweet potatoes.

6. Stuff them with that bean mixture you just made.

7. Throw on some guacamole or salsa—whichever you like more.

8. Sprinkle with salt and pepper. Serve while they’re still warm.